Description

This salad brings all the bold flavors of Mexican street corn to your table—with a healthy, protein-packed twist! I first whipped this up on a sunny day with grilled corn and leftover chicken, and now it’s a warm-weather staple. Creamy, smoky, and a little spicy, it’s perfect for lunches, picnics, or a light dinner that doesn’t skimp on flavor.

Ingredients

Scale

2 cups cooked chicken, shredded or chopped

1 1/2 cups corn (grilled or sautéed)

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/3 cup plain Greek yogurt or light mayo

Juice of 1 lime

1/4 tsp chili powder

1/4 cup crumbled cotija or feta cheese

Salt and pepper to taste

Optional: diced jalapeño for heat

Instructions

In a large bowl, mix chicken, corn, onion, and cilantro.

In a separate bowl, whisk together Greek yogurt, lime juice, chili powder, salt, and pepper.

Pour the dressing over the salad and mix to coat.

Stir in crumbled cheese and jalapeño if using.

Chill before serving, or enjoy immediately wrapped in lettuce or with tortilla chips.

Prep Time: 15 minutes

Nutrition

Calories: 350 per serving
Fat: 14g per serving
Carbohydrates: 20g per serving
Protein: 28g per serving